German Dills
Recipe: #13563
July 31, 2014
Categories: Cucumber, German, Canning/Preserving, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Old recipe; follow Ball book."
Original is 8 quar servings
Ingredients
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- BRINE
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- ADD TO JARS
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Nutritional
- Serving Size: 1 (571 g)
- Calories 64.9
- Total Fat - 0.8 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 14168.6 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 3.6 g
- Sugars - 6.8 g
- Protein - 2.8 g
- Calcium - 73.5 mg
- Iron - 1.4 mg
- Vitamin C - 14 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
This is exactly how recipe was written.
Step 2
Soak cucumbers overnight in clear water. Boil brine; cool overnight.
Step 3
In morning cut cucumbers into the size desired. Pack in jars. Place pieces of dill on top.
Step 4
Add 1/2 teaspoon alum to each jar.
Step 5
Heat the above solution.
Step 6
Pour over pickles hot and seal (I think you have to waterbath).
Step 7
These will remain crisp for a year.
Tips
No special items needed.
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